Ingredients

150

g cherry tomatoes, halved

1

Lebanese cucumber, sliced

90

g baby green beans, trimmed

1/4

C olive oil

1

Tbsp lemon juice

1

Tbsp chopped dill

1

avocado, peeled sliced

salt, pepper

Directions

Place tomato and cucumber in bowl.
Steam or boil green beans until bright green and crisp. Drain and put aside.
Combine olive oil, lemon juice, and dill. Wisk
Add beans and avocado to tomato/cucumber. Season with salt and pepper. Drizzle with dressing and toss to combine. Serve.

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